Tag: burger

Piada burger, the recipe immediately ready in the pan – Gordon Ramsay’s version

That I have a boundless passion for piadinas It seems clear enough to me now! Obviously I love eating them in their classic version, with cured meats, vegetables, cheeses, etc. But I also love using them to give it a different look such as: piadina cones, piadina tacos or piadipizza… Today, however, let’s transform it into the most enjoyable version there is: piada burger! If you’ve never tried it like this, it’s time to fix it because if you love burgers, cheeseburgers and the like… I’m sure you won’t be able to resist!

Piada burger, how to prepare it

Preparing this recipe is child’s play. You don’t need cooking skills or special procedures… just a great desire to bring an enjoyable dinner to the table! Eaten in front of a film, at a dinner in the garden, in a tavern with friends… it’s always an excellent idea!

As meat you can use or a classic Hamburger which we then crush and level on half of the piadina, or of the minced meat. I used the latter and before adding it to the piadina I salted and peppered it.

In the piadina burger, just like in any hamburger, you can add the ingredients you prefer. Wide to Cheddar (which couldn’t be missing from mine), bacon, salad, tomato, egg fried, caramelized onions and so on and so forth! In this case we don’t count the calories, right?

I swear that when you cut the piada burger in half and the outside will become crunchy while the inside melts in your mouth… it’s the end of the world! For a quick and enjoyable dinner alone or in company it is truly a perfect recipe.

I accompanied the dish with some nachos and I must say that it was the icing on the cake. But now, since I know your mouth is watering, I’d say let’s move on to the recipe and see how this stratospheric piada burger is prepared!

More recipes to try

Indian veal curry burger – Gordon Ramsay’s version

This veal curry burger has all the flavor and color of Indian spices thanks to the delicious Madras curry sauce.

That of the curry burger is a simple recipe to make and of great effect, to be personalized with your favorite curry spice blend. I have always loved Madras curry, a mixture based on turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

I like to make the sauce with Greek yogurt, to make it creamy and light. But if you want to try a variant of Greek yogurt, I invite you to taste mine curry mayonnaise.

You can also use different types of meat for your burger, from chicken to beef, through lamb or turkey. I wanted to use the veal burger from the veal of Casa Vercelli.

This product is obtained only from the meat of fine calves, born, raised and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Vitello di Casa Vercelli

HOW TO PREPARE THE CURRY BURGER

First, I peeled the red onion and cut it into wedges. I placed it on a baking sheet covered with baking paper, sprinkled with seed oil, sprinkled with paprika and seasoned with salt and pepper. I baked for 25 minutes in a hot oven at 200 degrees.

In the meantime, I cooked the 2 veal burgers without seasoning on a very hot grill pan for 8 minutes, turning them halfway through cooking.

Meanwhile, I mixed the curry spice mixture with the oil and Greek yogurt until the mixture was smooth and homogeneous.

Finally, I dressed the salad with oil, chopped coriander, lime juice, salt and pepper. If you don't like fresh coriander you can replace it with simple parsley

Everything is ready to whip up our curry burger: bread, curry sauce, veal burger, baked onions and lime salad.

Click.

Red bean, broccoli and anchovy burger – Gordon Ramsay’s version

A truly irresistible bean burger that hides a double anti-waste soul.

First I wanted to use whole broccoli in all its parts, without throwing away the stems, but finding a creative and really tasty use for this red bean burger.

In addition, the bunk cooking technique allows you to take advantage of the heat from the boiling of the beans to steam the broccoli. The double basket also allows you to diversify cooking times. Keeping the stems longer and in the lower basket, in fact, you will obtain a tender consistency, perfect for the anchovy cream at the base of the burger.

Instead, a few minutes in the upper basket will be enough to cook the broccoli tops, leaving them slightly crunchy, perfect in combination with a fresh citronette.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Red bean burger, broccoli and anchovy stem cream

ingredients for 2 people

WHAT

80 g of dried red beans (or 240 already cooked)
1 egg
a clove of garlic
1 teaspoon of paprika
breadcrumbs to taste
1 whole broccoli of 350/400 g
1 organic lemon (untreated peel)
6 anchovies in oil
2 tablespoons of extra virgin olive oil
150 g of stracchino
2 hamburger buns
Salt and Pepper To Taste

HOW TO PREPARE THE BEAN AND BROCCOLI BURGER

First I took care of the red beans which, if purchased dry, will be soaked and cooked 50/60 minutes in plenty of lightly salted water.

20 minutes from the end of cooking the beans, I placed my bamboo steaming baskets (but you can also use those made of glass, metal or other materials).

On the lowest shelf I arranged the broccoli stalks, washed and cut into chunks. After 10 minutes I added the second basket, this time with the broccoli tops, and I finished cooking the beans.

I drained the beans and blended them with an egg, a peeled and cored clove of garlic, salt, pepper and paprika. Then I mixed with breadcrumbs, just enough to obtain a malleable mixture which I divided into two parts giving the shape of two patties. On a baking sheet covered with parchment paper, I placed the two red bean burgers and baked them in the oven for about 2o minutes at 200 °.

In the meantime, I seasoned the broccoli tops with oil, lemon juice, I scratched the zest using a zester (in order to sprinkle the vegetable only with the yellow part of the lemon, which for this must be untreated on the surface) , I salted and peppered.

With the stems, on the other hand, I made a cream, blending with anchovies and a pinch of pepper. If you want to give more color you can add some spinach leaves.

For a vegetarian version you can replace the anchovies with two tablespoons of gomasio, salting the cream with an extra pinch of salt.

Once the burgers were cooked, I assembled my burger buns, with a base of stem cream, the vegetable burger, the creamy stracchino and the lemon-scented broccoli.

Click.
On the contrary, Click.